News1 min ago
Inspiration needed....
52 Answers
I'm cooking a 3-course meal tonight and I'm assured that all my guests are fish lovers. I haven't a clue what to do for starters. I would like to do salmon for the main course - but don't want to serve just plain grilled salmon - maybe a nice sauce to go on top??? And I cannot think of a suitable dessert. I think my guests are pudding lovers, but I am not. Has anyone got any fabby fish recipes...??
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My favourite white fish recipe (serves 4)
4 pieces monkfish
2 sprigs rosemary leaves, finely chopped
16 rashers smoked streaky bacon (or pancetta)
zest of 2 lemons
Preaheat oven to 200c/400f/gas 6
Season the fish with the rosemary and lemon zest.
Lay out 4 rashers of bacon (slightly overlapping) for each piece of fish, put the fish on top of it & wrap the rashers around it. Heat a splash of oil in an ovenproof pan, put the fish in it (prettiest side up) & fry for one minute. Then put the pan in the oven & cook for 10-12 minutes until the bacon is crispy.
I like to serve this with asparagus in lemon mayonnaise. You make the lemon mayonnaise by adding the juice of the 2 lemons you've zested to any bog standard mayo, and drizzle it over cooked asparagus. I usually serve it with new potatoes.
4 pieces monkfish
2 sprigs rosemary leaves, finely chopped
16 rashers smoked streaky bacon (or pancetta)
zest of 2 lemons
Preaheat oven to 200c/400f/gas 6
Season the fish with the rosemary and lemon zest.
Lay out 4 rashers of bacon (slightly overlapping) for each piece of fish, put the fish on top of it & wrap the rashers around it. Heat a splash of oil in an ovenproof pan, put the fish in it (prettiest side up) & fry for one minute. Then put the pan in the oven & cook for 10-12 minutes until the bacon is crispy.
I like to serve this with asparagus in lemon mayonnaise. You make the lemon mayonnaise by adding the juice of the 2 lemons you've zested to any bog standard mayo, and drizzle it over cooked asparagus. I usually serve it with new potatoes.
You could wrap the salmon in foil with some lemon juice and wine and serve it on a mango, pomegranite and avocado salad. Although the salmon is still plain, is a wonderful compliment. I always think that salmon does not need a sauce, but if you wanted to, just mix some horseradish with some creme fraiche and serve it on the side.
I can let you have a recipe for warm salad of scallops with grated carrot in a sauternes sauce if you fancy that for a starter.
As for dessert, what about a bombe mexicaine - its a coffee toffee meringue put together with coffee cream.
I can let you have a recipe for warm salad of scallops with grated carrot in a sauternes sauce if you fancy that for a starter.
As for dessert, what about a bombe mexicaine - its a coffee toffee meringue put together with coffee cream.
An unusual sauce to serve with salmon fillets is anchovy & rosemary sauce.
1 sprig of rosemary leaves, finely chopped
10 anchovy fillets in oil, drained & chopped
juice of 1 lemon
a glug of good olive oil
black pepper
Pound the rosemary & then the anchovies in a pestle & mortar until you have a paste. Add the lemon juice, olive oil & pepper & stir.
Easy peasy!
1 sprig of rosemary leaves, finely chopped
10 anchovy fillets in oil, drained & chopped
juice of 1 lemon
a glug of good olive oil
black pepper
Pound the rosemary & then the anchovies in a pestle & mortar until you have a paste. Add the lemon juice, olive oil & pepper & stir.
Easy peasy!
I like your salmon idea, BM. Trouble with Scallops is they only come frozen in big bags over here, and I don't really buy frozen food.
I might do a layered/tiered starter of guacamole, finely diced toms, cocktails sauce and prawns. I saw a picture in the inflight mag yesterday of a starter from a restaurant in Tobago, and I've been obsessing about guacamole ever since.
I might do a layered/tiered starter of guacamole, finely diced toms, cocktails sauce and prawns. I saw a picture in the inflight mag yesterday of a starter from a restaurant in Tobago, and I've been obsessing about guacamole ever since.
A dead easy pudding to make in advance is Eton Mess.
Make or buy some meringues, double cream, seasonal soft fruit (eg raspberries, strawberries), 2 tablespoons caster sugar & 1 tablespoon balsamic vinegar.
Whip the cream & half the sugar.
Mix half the fruit with the remaining sugar & the balsamic vinegar & mash with a fork.
To assemble in individual dishes - break up your meringues, Make rough layers of broken meringues, whole fruit & your cream/mashed fruit & serve.
You can pretty it up by sprinkling with flaked almonds
Make or buy some meringues, double cream, seasonal soft fruit (eg raspberries, strawberries), 2 tablespoons caster sugar & 1 tablespoon balsamic vinegar.
Whip the cream & half the sugar.
Mix half the fruit with the remaining sugar & the balsamic vinegar & mash with a fork.
To assemble in individual dishes - break up your meringues, Make rough layers of broken meringues, whole fruit & your cream/mashed fruit & serve.
You can pretty it up by sprinkling with flaked almonds
Marinate the salmon in Soy,lemon juice and Balsalmic vinegar. Make a salsa of finely chopped tomatoes,red chillies and spring onions.....bake the salmon,and add the salsa during the last 5 min of cooking.
If not salmon.....bake any firm white fish with chunks of par-boiled potatoes,red onions,and tomatoes. season with lots of ground pepper,and fresh rosemary,and drizzle with olive oil.
If not salmon.....bake any firm white fish with chunks of par-boiled potatoes,red onions,and tomatoes. season with lots of ground pepper,and fresh rosemary,and drizzle with olive oil.
Well as youre in spain nomerc.How about leggys Savory Spanish Style Encrusted Salmon??
All you neeed is ...
One 3-pound salmon fillet
Three cloves garlic
3/4 cup walnuts
1 cup fresh cilantro, washed and dried
2 tablespoons olive oil
1 teaspoon rock salt salt
Pepper to taste
to cook.....
Preheat the oven to 450-degrees. Place the garlic in a food processor and mince. Add the walnuts and process until fine. Add the cilantro and process until the mixture turns to a thick, green paste. Continue to process while slowly drizzling in the olive oil.
Place the salmon on a cookie sheet covered with foil. Salt and pepper the fish and spread the paste evenly over it. Place the sheet in the oven and bake for 15 to 20 minutes, until the fish flakes easily with a fork.
Serve immediately.
Recipe makes six servings or 4 if you have greedy bleeders for dinner ??
????WOULD THAT HELP ????
All you neeed is ...
One 3-pound salmon fillet
Three cloves garlic
3/4 cup walnuts
1 cup fresh cilantro, washed and dried
2 tablespoons olive oil
1 teaspoon rock salt salt
Pepper to taste
to cook.....
Preheat the oven to 450-degrees. Place the garlic in a food processor and mince. Add the walnuts and process until fine. Add the cilantro and process until the mixture turns to a thick, green paste. Continue to process while slowly drizzling in the olive oil.
Place the salmon on a cookie sheet covered with foil. Salt and pepper the fish and spread the paste evenly over it. Place the sheet in the oven and bake for 15 to 20 minutes, until the fish flakes easily with a fork.
Serve immediately.
Recipe makes six servings or 4 if you have greedy bleeders for dinner ??
????WOULD THAT HELP ????
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